This moist zucchini bread has a delightful cinnamon swirl that makes it extra special! Packed with fresh zucchini, it’s perfect for breakfast or a snack.
You’ll love how easy it is to whip up this bread. I often sneak slices for dessert too—who can resist that yummy cinnamon twist? 🍞✨
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and nutrition! If you’re out of zucchini, try using shredded carrots or applesauce for a different twist.
Flour: All-purpose flour works great, but you can substitute a gluten-free flour blend if needed. I’ve used whole wheat flour for a heartier texture, which is delicious!
Sugars: The combo of granulated and brown sugar gives a nice depth of flavor. If you prefer less sugar, you can reduce it by 1/4 cup or use a sugar substitute that measures like sugar.
Nuts: Walnuts or pecans add a lovely crunch. If you’re nut-free, you can simply leave them out or replace them with seeds like sunflower or pumpkin seeds.
How Do I Get a Fluffy and Moist Zucchini Bread?
Getting your zucchini bread just right is all about balancing moisture and texture. Here are key steps to ensure it stays fluffy and moist:
- Grate Zucchini Well: Use a box grater or food processor. No need to squeeze out moisture, as the zucchini is meant to keep the bread moist.
- Mix Gently: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense bread!
- Check Doneness: Insert a toothpick around the 55-minute mark. If it comes out with a few moist crumbs, it’s perfect!
- Cool Properly: Don’t skip letting the bread cool slightly in the pan. This helps it set and makes slicing easier.
Follow these tips, and you’ll have a deliciously moist zucchini bread that everyone will love!
Moist Cinnamon Swirl Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cinnamon Swirl:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delicious zucchini bread will take about 15 minutes to prepare, plus 55-65 minutes for baking. Don’t forget an extra 15 minutes for cooling before slicing into it. Overall, you’ll be enjoying your warm, comforting bread in a little over an hour!
Step-by-Step Instructions:
1. Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg if you’re using it. Set this bowl aside.
3. Combine the Wet Ingredients:
In a large bowl, cream together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to complete the wet mixture.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture to the wet mixture, stirring gently until everything is just combined. Be careful not to overmix!
5. Add the Zucchini and Nuts:
Gently fold in the grated zucchini and, if you like, the chopped walnuts or pecans. This will give your bread a lovely texture.
6. Make the Cinnamon Swirl:
In a small bowl, mix together the granulated sugar and ground cinnamon. This will be your sweet swirl!
7. Layer the Batter:
Pour half of the batter into your prepared loaf pan. Then, sprinkle half of the cinnamon sugar mixture evenly over the batter.
8. Add the Remaining Batter and Swirl:
Pour the remaining batter over the first layer and sprinkle the rest of the cinnamon sugar mixture on top. Using a butter knife or skewer, gently swirl the cinnamon sugar into the batter for that delicious marbled effect.
9. Bake the Bread:
Place the loaf pan in the oven and bake for about 55-65 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready!
10. Cool and Serve:
Once baked, remove the zucchini bread from the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely before slicing into it.
11. Enjoy!
Now, the best part! Slice and enjoy your moist cinnamon swirl zucchini bread as a delightful snack or a lovely breakfast treat. Happy baking!
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, whole wheat flour can be used for a heartier bread! Just keep in mind that the texture might be denser. You may also want to add a tablespoon of extra liquid, such as milk or water, to help balance the flour.
How Do I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just wrap the sliced bread tightly in plastic wrap and then place it in a freezer-safe bag.
Can I Add Other Ingredients to My Zucchini Bread?
Absolutely! You can get creative by adding chocolate chips, dried fruits, or even shredded carrots. Just be sure not to exceed the total volume of the batter to maintain the right texture.
What If I Don’t Have Enough Zucchini?
If you’re short on zucchini, you can replace it with an equal amount of grated apples, carrots, or even applesauce. Each will add a unique flavor, while still keeping the bread moist!
